Copycat Crumbl Chocolate Chip Cookies
Delight in the comforting aroma of these chocolate chip cookies made with sugar alternatives, perfect for a lighter treat without sacrificing flavor.
Ingredients
Dry Ingredients
- 2 ¼ cups Flour
- 1 tsp Baking Soda
Wet Ingredients
- 17 tbsp Butter (softened to room temp) Ensure butter is at room temperature for better creaming.
- 1 cup Splenda (or a granular sugar alternative)
- ½ cup Surkin Gold (or a brown sugar alternative)
- 2 Eggs (room temperature)
- 1 tsp Vanilla Extract
Add-ins
- 1 cup Sugar Free Chocolate Chips
Instructions
Preparation
- Preheat your oven to 350°F and prep a cookie sheet for nonstick by either greasing it or lining it with parchment paper.
- In a medium-sized mixing bowl, combine the flour and baking soda. Whisk them together lightly.
- In a larger mixing bowl, cream together the softened butter and both sugar alternatives until the mixture is smooth.
- Add the dry flour and baking soda mixture to the butter and sugar mixture, stirring until just combined.
- Fold in the eggs and vanilla extract gently until just incorporated.
- Fold in the sugar-free chocolate chips until evenly distributed.
- Scoop spoonfuls of dough onto the prepared cookie sheet, spacing them out to allow for spreading.
- Bake in the preheated oven for about 10-12 minutes until the edges turn golden brown.
- Remove from oven and let cool on a baking rack.
Notes
Serve warm with ice cream or coffee. Store cookies in an airtight container; refrigerate for up to a week or freeze for longer storage.